The New Cookery (Classic Reprint) - Couverture souple

Lenna Frances Cooper

9781330871812: The New Cookery (Classic Reprint)

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ISBN 10 : 1330871812 ISBN 13 : 9781330871812

Editeur : Forgotten Books, 2018

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Excerpt from The New Cookery

Until recent years, little attention has been paid to the scientific preparation and selection of foods. For many years men have been versed in the proper feeding of stock, but strange to say, it has only recently occurred to man that equally as good results come from the proper feed ing of the human being as from the scientific care of animals.

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�diteur: Forgotten Books
Date d'�dition: 2018
Langue: anglais
ISBN 10: 1330871812
ISBN 13: 9781330871812
Reliure: Broch�
Nombre de pages: 346
Coordonn�es du fabricant: Copytech (UK) Ltd, Trading as Printondemand-worldwide.com
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The New Cookery (Classic Reprint)

Lenna Frances Cooper

Edit� par Forgotten Books, 2018

ISBN 10 : 1330871812 ISBN 13 : 9781330871812

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Vendeur : Forgotten Books, London, Royaume-Uni

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Paperback. Etat : New. Print on Demand. This book is a comprehensive guide to the art of cooking, offering a detailed exploration of various culinary techniques and recipes from a time when scientific principles were beginning to be applied to the kitchen. Written in a clear and accessible style, the book delves into the intricacies of preparing different types of food, from simple beverages and cereals to more complex dishes like fermented breads and meat substitutes. The author meticulously explains the science behind different cooking methods, including boiling, steaming, broiling, baking, and frying, highlighting the importance of understanding the chemical processes involved in transforming raw ingredients into delicious and digestible meals. Beyond practical instructions, the book touches upon the broader social and cultural significance of food, emphasizing the housewife's role in providing nourishment and sustenance for her family. This book is a fascinating window into a bygone era of domestic life, offering a glimpse into the culinary practices and the evolving understanding of nutrition and dietetics in the early 20th century. Its insights into the transformation of cooking from a traditional art form into a more scientific pursuit are still relevant today, providing valuable historical context to our modern culinary practices. This book is a reproduction of an important historical work, digitally reconstructed using state-of-the-art technology to preserve the original format. In rare cases, an imperfection in the original, such as a blemish or missing page, may be replicated in the book. print-on-demand item. N� de r�f. du vendeur 9781330871812_0

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